White Chocolate Cranberry Muffins Recipes

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• Preheat oven to 400F (205 C) and line 12-count muffin tin with cupcake liners
• In large bowl combine melted butter, oil and granulated sugar. Stir well.
• Add lightly beaten egg, egg white, and vanilla and almond extracts. Stir well.
• Add in buttermilk and stir until combined.
• Stir in cranberries and white chocolate.
• In separate bowl, combine flour, baking powder and salt.
• Gradually, carefully add in flour mixture, stirring until just combined (there still may be some flour mixture visible, this is OK just do not over-mix)
• Evenly divide into prepared muffin tin.
• Bake on 400F (205 C) 20-25 minutes (until toothpick inserted in center comes out mostly clean with few crumbs)

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

CHOCOLATE CHIP CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine flour, baking powder and salt.
• In a food processor fitted with a metal blade, coarsely chop cranberries.
• In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
• Spoon batter into greased or lined (with paper liners) muffin cups.
• Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 180 °C and line a muffin pan.
• In a bowl mix flour, baking powder, white chocolate and the spices.
• In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
• Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
• Pour into the muffin tin and bake for 20-25 minutes.

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
• Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

CRANBERRY CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
• Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
• Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
• Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.